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Keto Spinach and Mushroom Pizza Bread Roll Recipe

Gluten Free
Lunch
Sides
Vegetarian
★★★★★
3/5
(5 reviews)
By Zylo Nutritionist Team
Keto Spinach and Mushroom Pizza Bread Roll
Zylo Recipes

Description

Imagine biting into a warm, savory bread roll, each slice a miniature pizza bursting with flavor. This delightful creation features a soft, chewy dough enveloping a rich, aromatic filling of marinara sauce, tender spinach, earthy cremini mushrooms, fragrant fresh basil, and a generous helping of melted cheese. The combination of textures and tastes is simply irresistible, making it a perfect vegetarian snack or a satisfying component of a larger meal.

The beauty of this recipe lies in its adaptability. While the recipe is vegetarian, feel free to add your favorite pizza toppings. For a meaty twist, consider adding thin slices of pepperoni, shredded cooked chicken, or crumbled cooked Italian sausage.

The possibilities are endless, allowing you to customize the roll to your liking. Don't limit yourself to the filling; experiment with toppings to elevate the flavor profile even further. Freshly grated parmesan cheese or thin slices of provolone will bubble and brown beautifully in the oven, adding a salty, savory note.

A sprinkle of dried herbs like basil, rosemary, or thyme will complement the other flavors and add an aromatic touch. The dough for this bread roll is unique. Since it does not contain gluten, it will not have the same elasticity as traditional pizza dough.

This means it won't stretch as easily and may be more prone to tearing. If you encounter any small tears while working with the dough, simply use your fingers to gently press it back together. If the dough becomes too soft or sticky, chilling it in the refrigerator for a few minutes will make it easier to handle.

Chilling the prepared roll before baking also helps it maintain its shape and volume in the oven. With a little patience and practice, you'll master the art of creating these delectable pizza bread rolls. Whether you enjoy them as a snack, appetizer, or a side dish, they are sure to be a hit with everyone who tries them.

The combination of flavors, textures, and aromas is simply irresistible, making them a perfect choice for any occasion.

Preparation Time

Prep Time
4 h 40 min
Cook Time
30 min
Total Time
5 h 10 min

Nutrition Information

Per 1 slice serving
C
Calories
300 Kcal
C
Carbs
7 g
Fi
Fiber
3 g
Sugar
2 g
P
Protein
12 g
C
Fats
25 g
Saturated Fats 10 g
Unsaturated Fats 13 g
Cholestrol 70 mg
Sodium 400 mg
Potassium 200 mg
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Ingredients

    1.
    Almond Flour
    Almond Flour
    1 cup
    2.
    Baking Powder
    Baking Powder
    1 teaspoon
    3.
    Raw Egg
    Raw Egg
    1 large
    4.
    Cream Cheese
    Cream Cheese
    2 ounce
    5.
    Mozzarella Cheese
    Mozzarella Cheese
    1 cup, shredded
    6.
    Marinara Or Spaghetti Sauce Commercially Prepared
    Marinara Or Spaghetti Sauce Commercially Prepared
    2 tablespoon
    7.
    Spinach
    Spinach
    ¾ ounce
    8.
    Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
    Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
    1-½ ounce
    9.
    Basil
    Basil
    8 leaf
    10.
    Mozzarella Cheese
    Mozzarella Cheese
    1 cup, shredded
    11.
    Raw Egg
    Raw Egg
    1 large
    12.
    Oregano, Dried
    Oregano, Dried
    ¾ teaspoon

Instructions

    1.
    At least 4 hours before you want to bake your bread roll, make the Fathead Dough. In a mixing bowl, combine the almond flour and baking powder. Whisk an egg together and stir it into the almond flour. Set the bowl aside. In a pot over low heat, melt the mozzarella and cream cheese together until you have a smooth, creamy, melted cheese.
    2.
    Let the melted cheese cool for 30 seconds off the stove. Then, mix the melted cheese into the almond flour bowl. Mix and knead the wet dough until all the yellow and white streaks are gone. Wrap the dough in plastic wrap and cool in your refrigerator for at least 4 hours before continuing.
    3.
    When you re ready to bake, preheat your oven to 350 degrees. Roll the chilled Fathead Dough out between 2 pieces of parchment paper into a thin rectangle about 10x8 inches, lying horizontally in front of you. Spread the marinara across the dough, leaving a fair 2-inch border of empty space around the dough. On top of the marinara sauce, layer whole spinach leaves, thin-sliced mushrooms, whole or chopped fresh basil, and shredded mozzarella. Tuck the edge of the Fathead Dough that is closest to you over the pizza filling as pictured.
    4.
    Lift the un-rolled pizza bread onto a sheet tray. Place the un-rolled pizza bread into your refrigerator to chill for an additional 10 minutes. When the dough is very cold, roll the Fathead Dough starting from the tucked edge into a tight roll. Arrange the roll so it s fitting comfortably on your sheet tray, making sure the edge of the dough is tucked under the roll. Whisk the final amount of egg together and brush it over all the exposed Fathead Dough. Sprinkle the oregano over the roll and bake for 30 minutes or until the entire top is golden brown. Once cooled, slice the roll into 10 slices.